Introduced in Madagascar in the early 20th century, cacao has found there one of the finest terroirs in which to express itself.
A hybrid of Criollo and Forastero, Trinitario is often considered as the perfect match between the subtlety of the former and the strength of the latter.
The Bejofo Farm, from which the beans of this chocolate originated, extends into the Sambirano Valley, near Ambanja, in the northwest of the island. Since 1920, it has been cultivating cacao beans that are considered to have the most powerful aroma of all those produced in the country.
This family farm carefully maintains its heritage of old plants, in compliance with the rules of organic farming.
Orfève use an original manufacturing technique for their Brut de Noir bars. This provides a surprising crunch from the raw cane sugar.
Based in Geneva, Orfève was founded by François-Xavier Mousin and Caroline Buechler. A cocoa and chocolate manufacturer, Orfève masters all stages of chocolate production from bean to bar.
The raw materials composing Orfève chocolates are totally in compliance with the principles of sustainable development, for both Man and Nature.
Our fine cocoas
Carefully selected by our sources, the cocoas for Orfève chocolates come from the noblest soils on the planet.
The Orfève production methods, faithful to old practices, are all artisanal and gentle, in order to preserve the nobility and originality of our fine cocoas.
Our dark chocolate
Orfève produces 100% original and vintage bars in order to showcase the rarest and most precious varieties of cocoa. The result, our pride, is a unique Swiss chocolate of purity and authenticity.
Nutrition Information per 100g:
Total Fat 41g
– Saturated 26g
– Sugar 25g
Dietary Fibre 10g
Refer to ‘Additional Information’ for allergens
shelled cacao beans (Madagascar), raw cane sugar